From gruel shooters to rocky mountain sneezers, join us for 19th century cocktails and a holiday feast pulled from the pages of Charles Dickens

"There were more dances, and there were forfeits, and more dances, and there was cake, and there was negus, and there was a great piece of Cold Roast, and there was a great piece of Cold Boiled, and there were mince-pies, and plenty of beer.”

“Glasses round - brandy and water, hot and strong, and sweet, and plenty”

“Those were drinking days, and most men drank hard.”

Join us at Knife&Tine for a holiday feast of Dickensian proportions!

Smoking Bishop... Wassail....Rum Flip... Port Negus...Egg-hot...Sherry Cobbler... The names of these cocktails alone conjure up a bygone era of cosy taverns, coaching inns, and Mr. Fezziwig's party. Drinks like this show up all over the works of Charles Dickens, and it’s hard to read some of those works without wishing you could be at that party - and getting really curious about what Burned Sherry or Mr. Micawber’s Punch tasted like. Well, here's your chance to find out!

Atlas Obscura and author Adam Selzer have teamed up with Knife&Tineto present DRINK LIKE THE DICKENS- aDickensian feast the likes of which Chicago hasn’t seen since the days when the head of the table might have been filled by Charles’ own no-good brother (who lived on Clark). Mixologist Nicole Allen has recreated five delicious Dickens cocktails to be paired with a special Victorian-inspired menu by Chef Paul Caravelli.

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No purchase necessary. Winner will be selected at random on 04/01/2019. Offer available only in the U.S. (including Puerto Rico). Offer subject to change without notice. See contest rules for full details.

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